Frequent consumption of certain emulsifiers is linked to a slight increase in the risk of developing diabetes
A statement from the French National Institute of Health and Medical Research (Inserm), which contributed to this study published in the journal "The Lancet Diabetes and Endocrinology," explained that "the consumption of some food emulsifiers is associated with an increased risk of type 2 diabetes."
Emulsifiers are the most common food additives in the food manufacturing industry, added to a large number of products to improve their texture and increase their consumption.
The new study conducted in France is classified as a "cohort study," a type of research that observes a large group of people over years.
The study conducted by Inserm included about one hundred thousand adults who were followed for about fifteen years. The study yielded many scientific research papers, some of which found a link between the consumption of sweeteners and the incidence of cardiovascular diseases or cancer.
This time, researchers concluded that consuming foods containing emulsifiers such as carrageenan or xanthan gum significantly increases the risk of developing type 2 diabetes.
While more research is needed to confirm the findings, some experts recommend moderation in consuming foods with emulsifiers, especially for individuals at higher risk of diabetes or with existing metabolic conditions.
Similar to previous studies conducted by the same team, other researchers took a cautious stance on its results, pointing out shortcomings in its methodology.
Some researchers pointed out that the study does not establish a direct causal relationship between the consumption of these additives and the incidence of diabetes.
Nutrition specialist Gunter Kuehnle told the British "Science Media Center," "It is not clear whether the risk of diabetes is specifically associated with the consumption of these emulsifiers."
He added, "It is likely that this study shows a link between diabetes and foods containing certain emulsifiers, not a link between the disease and the emulsifiers themselves," adding, "In any case, the size of the effects is very limited."
